Chicken Do Pyaza

Ingredients

• •800g boneless chicken, cut into bite-sized pieces
• •4 large onions, divided
• •3 tbsp vegetable oil
• •2 tbsp ginger-garlic paste
• •2 green chilies, minced
• •1 cup tomato puree
• •1 tsp cumin seeds
• •1 tsp coriander powder
• •0.5 tsp turmeric powder
• •1 tsp garam masala powder
• •0.5 cup plain yogurt
• •to taste salt and pepper
• •for garnish fresh cilantro

Directions

1. 1Slice 2 onions into thin rings and finely chop the other 2 onions. Heat 2 tbsp oil in a large pan and fry the sliced onions until golden brown; remove and set aside.
2. 2In the same pan with remaining oil, add cumin seeds and let them crackle. Add chopped onions and cook until softened.
3. 3Add ginger-garlic paste and green chilies, stir for 1 minute until fragrant.
4. 4Add chicken pieces and cook on high heat for 5-7 minutes until lightly browned.
5. 5Stir in yogurt, then add tomato puree, turmeric, coriander powder, garam masala, salt and pepper. Mix well.
6. 6Reduce heat to medium-low, cover and simmer for 20-25 minutes until chicken is cooked through and tender.
7. 7Add the fried onions back to the pan, stir gently and cook for 2 more minutes.
8. 8Garnish with fresh cilantro and serve hot with rice or naan bread.

💡 Use two onion cuts in chicken do pyaza—some cooked down for body and some left chunkier for the dish's signature onion texture.

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